Recipe: Pumpkin and tortellini soup

Ingredients:

• 1 tablespoon olive oil

• 750g pumpkin, pre-cut, peeled and chopped

• 2 potatoes, peeled, chopped

• 1 litre Coles Brand Real Chicken Stock

• 375g Latina Spinach and Ricotta Agnolotti

• Baby spinach, to serve

• Cracked pepper, to serve and

• Crusty bread, to serve

Methods:

1. Heat oil in a large saucepan on medium. Add pumpkin and potato and cook, stirring, for 2-3 mins, until well coated. Add stock. Increase heat to high. Bring to boil. Cook, covered, for 15 mins, until vegetables are tender.

2. Remove from heat and using a stick blender, blend until smooth. Return to medium heat. Add tortellini and simmer for 5 mins, until pasta is tender.

3. Ladle into bowls, top with spinach leaves and cracked pepper. Serve with crusty bread.